Under the direction of supervisor, Culinary Associates/Cooks prepare food required for food service operation, restaurant and banquets, in accordance with Company’s Standards and applicable Operational Standards.

ESSENTIAL FUNCTIONS:

• Prepares food products according to Company standards and specifications
• Utilizes kitchen equipment such as steamers, grills, ovens, pots, or warmers to prepare food items
• Retrieves all items necessary for preparation from storage areas
• Prepares specific food items and stations and sets up for anticipated business
• Serves product to guests
• Maintains food, utensils, and equipment in a clean and orderly manner
• Maintains kitchen with minimal spillage and breakage
• Labels, dates and wraps food product, adhering to procedures
• Follows all safety, security, and kitchen procedures
• Communicates with chef for any special instructions or training
• Performs other duties as assigned

EDUCATION & EXPERIENCE:

• Prior food preparation experience preferred, but not required

KNOWLEDGE, SKILLS & ABILITIES:

• Ability to read and comprehend prep sheets and recipes
• Ability to use kitchen tools safely (knives and small equipment)
• Ability to follow instructions
• Ability to handle pork or alcohol products

PHYSICAL REQUIREMENTS:

• Frequent standing or walking for entire length of shift
• Manual dexterity sufficient to chop, mix, blend, or whip a variety of foods and liquids
• Ability to move rapidly and coordinate multiple orders
• Ability to lift up to 50 pounds
• Frequent bending and squatting

ENVIRONMENTAL WORKING CONDITIONS:

• This is a kitchen environment and noise levels may be moderate to high
• Exposed to variable temperatures, depending on the season and may work frequently in a hot or damp environment
• May be required to work in confined space